Instant Pot Yaksik - Korean Sticky Rice Dessert
Instant Pot Yaksik (Korean Sticky Rice Dessert) recipe that comes out perfectly soft and chewy. A perfect balance of sweet, salty and nutty!
- Prep time
- 1 hr
- Cook time
- 8 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups sweet rice ((sticky rice or glutinous rice))
- 1 cup water
- 1/2 cup light brown sugar ((up to 2/3 cup / 166.67 ml))
- 2 Tbsp soy sauce ((jin ganjang))
- 2 Tbsp sesame oil
- 1/2 cup dried jujube dates (Daechu)
- 1 Tbsp pine nuts
- 13 oz chesnuts ((Korean canned in syrup))
Instructions
- 1
Rinse and soak sweet sticky rice (chapssal) in water for at least 1 hr up to even 5 or 6 hrs. The more you soak, the softer your rice will be.
- 2
Prepare jujube dates by rinsing under water and then with a knife, cut lengthwise to separate flesh from the pit. Cut flesh into smaller pieces like so.
- 3
Open the canned chestnuts and drain. Discard the syrup. Cut chestnuts into quarters.
- 4
Drain sticky rice and let it drain for few minutes.
- 5
Add sesame oil to Instant Pot and coat the bottom.
- 6
Add drained sweet rice.
- 7
Add soy sauce, sugar and water. Stir a few times to mix everything.
- 8
Add chestnuts, jujube and pine nuts.
- 9
Close the cover and set 8 minutes at Low Pressure.
- 10
Natural release (which takes about 20 min or so).
- 11
Using a large wooden spoon, mix the cooked sticky rice so that everything is evenly mixed. You will find that when you first open, the rice looks a little paler than how it looks in my finished pictures. Make sure you mix the bottom parts because they will be the darkest. Once everything is mixed, it will get darker in a few minutes.
- 12
Serve warm as is or put it in a cupcake mold like I did. For a more traditional style, pour the content into a bread pan and then line the top with plastic wrap. Then press everything down gently with your hands to mold it into a bread like shape. Let it cool and then cut into thick slices and serve.